1 (14.5 ounce) can chicken broth
1 stick (1/2 cup) unsalted butter
1 cup water
2 tablespoons chicken base or bouillon granules
1 cup milk
3 eggs
1 (1 pound) loaf white bread, cubed, toasted
2 cups cooked, cubed chicken
3 ribs celery, diced
3 carrots, shredded
1 onion, diced
1/4 cup chopped parsley
1 tablespoon seasoning salt
1/4 teaspoon freshly-ground pepper
1/4 teaspoon salt
1/4 teaspoon celery seed
Heat oven to 350 degrees F.
Combine broth, butter, water and chicken base in small saucepan over medium heat until butter is melted and base is dissolved; cool completely. Whisk in milk and eggs.
Mix together bread, chicken, celery, carrots, onion, parsley, seasoning salt, pepper, salt and celery seed in large bowl. Pour broth mixture over; toss until liquid is absorbed. Place dressing into 13 x 9-inch baking pan. Bake until golden brown, about 1 hour, 20 minutes.
Yields 10 servings.
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